Assessment of technological properties of flour from different manufacturers and the quality of baked goods made of it

Abstract

Abstract The article provides research on the influence of technological properties of wheat flour on the quality of various types of bread products. Studies have shown that differences in the quality indicators of wheat flour within one grade (premium) can affect the porosity, shape and color of the finished product. The nutritional value of bread is estimated by the content of proteins, fats, carbohydrates, vitamins, minerals and other biologically active compounds in it. This indicator is influenced by the quality of the raw materials used, including flour. At the same time, a product made of flour with better quality indicators has a higher price, which affects the selling price of loaves. In this case, the profitability is 15 %.